Oils
Rapeseed Oil
Chili Oil
Dressings
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Chili & Cumin
Caramelised Onion Orzotto with Zesty Breadcrumbs
Similar to risotto, this Italian dish by Emily On Toast uses orzo instead of rice with a delicious topping inspired by pangrattato (an Italian recipe of fried breadcrumbs with garlic, often referred to as ‘poor man’s parmesan’).
Cheesy, creamy and comforting, the addition of lemon zest makes the flavours really pop, whilst our Mellow Yellow cold pressed rapeseed oil creates a golden breadcrumb topping that takes this dish up a level. The key to beautifully caramelised onions is to cook them low and slow in our Mellow Yellow Oil which will unleash their optimum flavour. While the initial stage takes about 15 minutes, this recipe still takes less than 45 minutes to cook.
Deliziosa!
Ingredients
2 medium-large onions, peeled, halved & finely sliced
Mellow Yellow cold pressed rapeseed oil
1 slice of bread (around 75g), I used a rye sourdough
Zest of 1 lemon
1 tbsp sugar
Leaves from 5-6 sprigs of thyme
100ml white wine
200g orzo
1 heaped tsp bouillon
60-75g mozzarella cheese
Method
Heat 2-3 tbsp of oil in a large, deep frying pan or casserole dish. Add the onion and cook on a low heat for 15 minutes, stirring regularly.
While they cook, blitz your bread into breadcrumbs. In a separate frying pan, heat 1 tbsp of cold pressed rapeseed oil and add the breadcrumbs, lemon zest, a good pinch of black pepper and a little salt. Cook on a medium heat until crunchy and darkened in colour.
When the onions have been cooking for 15 minutes, add the sugar and thyme leaves. Cook for a further few minutes to caramelised them.
Add the wine to deglaze the pan, then follow with the orzo, bouillon powder and 600ml of water.
Cook on a medium heat for 10-15 minutes until the orzo is cooked. If it’s looking a little dry before the orzo is cooked, add a little more water.
Tear in the mozzarella and mix it through. Taste and adjust salt to taste.
Divide between two bowls and finish by topping with the breadcrumbs.
You may also like...
